Prepare and serve hot drinks using specialist equipment

Prepare and
serve hot drinks
using specialist
equipment
UT20872
F/601/4932
Learner name:
Learner number:
VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy,
Hospitality and Catering and Sport and Active Leisure sectors, with over 45 years of experience.
VTCT is an awarding body regulated by national organisations including Ofqual, SQA, DfES and CCEA.
VTCT is a registered charity investing in education and skills but also giving to good causes in the area
of facial disfigurement.
Statement of unit achievement
By signing this statement of unit achievement you are confirming that all learning outcomes, assessment
criteria and range statements have been achieved under specified conditions and that the evidence
gathered is authentic.
This statement of unit achievement table must be completed prior to claiming certification.
Unit code
Date achieved
Learner signature
Assessor
initials
IV signature
(if sampled)
Assessor tracking table
All assessors using this Record of Assessment book must complete this table. This is required for
verification purposes.
Assessor name
Assessor signature
Assessors
initials
Assessor number
(optional)
UT20872
Prepare and serve hot drinks
using specialist equipment
The aim of this unit is to develop your knowledge,
understanding and practical skills in using specialist
equipment such as espresso machines, bean grinders and
cafétieres. You will also cover the preparation and service
of hot drinks such as coffee, tea, and hot chocolate, and
giving customers accurate information about them. You will
learn how to maintain drink making equipment and check
stock levels.
UT20872_v8
NOS
2BS8
Level
2
Credit value
4
GLH
36
Observation(s)
2
External paper(s)
0
Prepare and serve hot drinks
using specialist equipment
You need to meet the same standard on a
regular and consistent basis. Separating
the assessments by a period of at least two
weeks is recommended as competence
must be demonstrated on a consistent and
regular basis.
Learning outcomes
On completion of this unit you will:
1.
Be able to prepare work area and
equipment for service
2.
Be able to prepare and serve hot drinks
3.
Know how to prepare work area and
equipment for service
4.
Know how to prepare and serve hot drinks
4.
Range
All ranges must be competently
demonstrated as part of an assessed
observation.
5.
Knowledge outcomes
There must be evidence that you possess
all the knowledge and understanding
listed in the Knowledge section of this
unit. In most cases this can be done
by professional discussion and/or oral
questioning. Other methods, such as
projects, assignments and/or reflective
accounts may also be used.
6.
Tutor/Assessor guidance
You will be guided by your tutor/assessor
on how to achieve learning outcomes and
cover ranges in this unit. All outcomes and
ranges must be achieved.
7.
External paper
There is no external paper for this unit.
Evidence requirements
1.
Environment
Evidence for this unit should be gathered
within the workplace, however, you may
be assessed within an approved realistic
working environment (RWE) that meets
People 1st’s criteria.
2.
Simulation
Simulation is not allowed in this unit.
3.
Observation outcomes
Competent performance of Observation
outcomes must be demonstrated on
at least two occasions. Assessor
observations, witness testimonies and
products of work are likely to be the most
appropriate sources of performance
evidence. Professional discussion may be
used as supplementary evidence for those
criteria that do not naturally occur.
Assessed observations should not be
carried out on the same day for the
same learning outcome. There should be
sufficient time between assessments for
reflection and personal development.
UT20872
3
Achieving observations
and range
Achieving observation outcomes
Guidance for tutors and assessors
Your assessor will observe your performance
of practical tasks. The minimum number of
competent observations required is indicated in
the Evidence requirements section of this unit.
Tutors and assessors must refer to the
document(s) listed below, prior to delivering
this unit. Document(s) can be downloaded from
http://www.people1st.co.uk:
Criteria may not always naturally occur during
a practical observation. In such instances you
will be asked questions to demonstrate your
competence in this area. Your assessor will
document the criteria that have been achieved
through professional discussion and/or oral
questioning. This evidence will be recorded
by your assessor in written form or by other
appropriate means.
Your assessor will sign off a learning outcome
when all criteria have been competently
achieved.
Achieving range
The range section indicates what must be
covered. The specified number of ranges
must be practically demonstrated as part of
an assessed observation. Evidence for the
remaining points under the range must be
assessed through questioning or witness
testimony.
Every range item must be evidenced.
You may be required to undertake additional
observations to ensure all range items have
been covered. VTCT recommends that where
possible all ranges are covered practically. Your
assessor will document the portfolio reference
once a range has been covered.
4
UT20872
•
Sector Assessment Strategy for
competence based units of assessment
and qualifications
Observations
Learning outcome 1
Be able to prepare work area and equipment for service
You can:
a.
Make sure that preparation, service and
other equipment is clean, free from damage
and ready for service
b.
Clean work areas, leaving them tidy and
ready for use
c.
Arrange promotional and display materials
correctly
d.
Store sufficient drink ingredients and
accompaniments ready for use
*May be assessed by supplementary evidence.
Observation
1
2
Optional
Optional
Criteria questioned orally
Date achieved
Portfolio reference
Learner signature
Assessor initials
UT20872
5
Learning outcome 2
Be able to prepare and serve hot drinks
You can:
a.
Identify customer requirements
b.
Provide customers with accurate
information on drinks as required
c.
Maximise sales through up-selling*
d.
Make drinks using recommended
equipment and ingredients
e.
Serve the drink in company style, offering
the correct accompaniments
f.
Clean and maintain preparation and service
equipment
g.
Maintain stocks of drink ingredients and
accompaniments
*May be assessed by supplementary evidence.
Observation
Criteria questioned orally
Date achieved
Portfolio reference
Learner signature
Assessor initials
6
UT20872
1
2
Optional
Optional
Range
You must practically demonstrate that you have:
Prepared a minimum of 4 types of equipment
Portfolio reference
Espresso machine
Cream whipper
Knock out box
Bean grinders
Filter system
Cafétiere
Blender
Steamer
Urn
Prepared a minimum of 2 types of service equipment
Portfolio reference
Cutlery
Glassware
Crockery
Trays
Prepared a minimum of 2 other types of equipment
Portfolio reference
Dishwashers
Fridges/freezers
Thermometers
Temperature records
Where applicable, the specified number of ranges must be practically demonstrated as part of an
observation. Those remaining must be evidenced by practical observation or other assessment
methods. All ranges must be evidenced in your portfolio.
UT20872
7
You must practically demonstrate that you have:
Prepared a minimum of 1 piece of promotional and display
material
Portfolio reference
Menus
Leaflets
Posters
Prepared a minimum of 3 drinks
Portfolio reference
Coffee
Hot chocolate
Tea
Steamed milk drinks
Iced drinks
Prepared a minimum of 5 drink ingredients
Portfolio reference
Freshly ground coffee beans
Pre-ground coffee beans
Syrups
Chocolate powder
Milk
Ice cream
Spray cream
Tea
Ice
Where applicable, the specified number of ranges must be practically demonstrated as part of an
observation. Those remaining must be evidenced by practical observation or other assessment
methods. All ranges must be evidenced in your portfolio.
8
UT20872
You must practically demonstrate that you have:
Prepared a minimum of 2 drink accompaniments
Portfolio reference
Sugar
Dusting/topping powder
Cream
Given a minimum of 1 piece of information
Portfolio reference
Price
Relative strength
Ingredients
Origin of drink
Served a minimum of 3 drinks
Portfolio reference
Coffee
Hot chocolate
Tea
Steamed milk drinks
Iced drinks (i.e. frappe/iced tea)
Where applicable, the specified number of ranges must be practically demonstrated as part of an
observation. Those remaining must be evidenced by practical observation or other assessment
methods. All ranges must be evidenced in your portfolio.
UT20872
9
You must practically demonstrate that you have:
Used a minimum of 4 types of preparation equipment
Portfolio reference
Espresso machine
Cream whipper
Knock out box
Bean grinders
Filter system
Cafétiere
Blender
Steamer
Urn
Used a minimum of 2 types of service equipment
Portfolio reference
Cutlery
Glassware
Crockery
Trays
Where applicable, the specified number of ranges must be practically demonstrated as part of an
observation. Those remaining must be evidenced by practical observation or other assessment
methods. All ranges must be evidenced in your portfolio.
10
UT20872
You must practically demonstrate that you have:
Used a minimum of 5 drink ingredients
Portfolio reference
Freshly ground coffee beans
Pre-ground coffee beans
Syrups
Chocolate powder
Milk
Ice cream
Spray cream
Tea
Ice
Served a drink using a minimum of 2 drink accompaniments
Portfolio reference
Sugar
Dusting/topping powder
Cream
Where applicable, the specified number of ranges must be practically demonstrated as part of an
observation. Those remaining must be evidenced by practical observation or other assessment
methods. All ranges must be evidenced in your portfolio.
UT20872
11
Developing knowledge
Achieving knowledge outcomes
You will be guided by your tutor and assessor
on the evidence that needs to be produced.
Your knowledge and understanding will be
assessed using the assessment methods listed
below*:
•
•
•
•
•
•
•
•
•
•
Projects
Observed work
Witness statements
Audio-visual media
Evidence of prior learning or attainment
Written questions
Oral questions
Assignments
Case studies
Professional discussion
Where applicable your assessor will integrate
knowledge outcomes into practical observations
through professional discussion and/or oral
questioning.
When a criterion has been orally questioned
and achieved, your assessor will record this
evidence in written form or by other appropriate
means. There is no need for you to produce
additional evidence as this criterion has already
been achieved.
Some knowledge and understanding outcomes
may require you to show that you know and
understand how to do something. If you have
practical evidence from your own work that
meets knowledge criteria, then there is no
requirement for you to be questioned again on
the same topic.
*This is not an exhaustive list.
12
UT20872
Knowledge
Learning outcome 3
Know how to prepare work area and equipment for service
You can:
Portfolio reference
a. Describe safe and hygienic working practices when preparing
preparation and service areas
b. State why drink, ingredients and accompaniments must be
available and ready for immediate use
c. State why it is important to check for damage in all work areas and
service equipment before taking orders
d. Outline the types of unexpected situation that may occur when
preparing preparation and service areas and how to deal with them
UT20872
13
Learning outcome 4
Know how to prepare and serve hot drinks
You can:
a. Describe safe and hygienic working practices when preparing and
serving hot drinks
b. State why information about products given to customers should
be accurate
c. Describe the different techniques used for mixing and preparing
different types of beverages to customer requirements
d. State why and to whom all customer incidents should be reported
e. Describe how to deal safely with breakages and spillages
f.
State why and to whom all breakages/spillages must be reported
g. Explain why customer and service areas should be kept clean, tidy
and free from rubbish and used equipment
h. Outline the types of unexpected situations that may occur when
preparing and serving hot drinks and how to deal with them
i.
Describe safe and hygienic working practices when maintaining
equipment for making hot drinks
j.
State why a constant level of stock must be maintained
k. State to whom any stock deficiencies should be reported
l.
Describe how to use cleaning materials correctly
m.State the dangers of misusing cleaning equipment
n. State what tests should be carried out after cleaning preparation
equipment
o. Outline the types of unexpected situations that may occur when
maintaining hot drinks equipment and how to deal with them
14
UT20872
Portfolio reference
Download PDF
Similar pages